Name: Lecso Risotto (for two)
Ingredients: 1 Red bell pepper, cut into thick slices; 1 Green bell pepper, cut into thick slices; 1 Large red onion, cut into quarters; 2 Cloves garlic, crushed; 2 Large ripe tomatoes, cut into quarters; ½ cup Crushed tomatoes; 2 tbsp Sweet paprika powder; 1 tbsp Vegan stock powder; 1 cup Canned chickpeas, drained; 1 cup Cooked brown rice; Salt and pepper to taste

CategoryMain Dishes

Yields1 Serving

Ingredients:

1 Red bell pepper, cut into thick slices

1 Green bell pepper, cut into thick slices

1 Large red onion, cut into quarters

2 Cloves garlic, crushed

2 Large ripe tomatoes, cut into quarters

½ cup Crushed tomatoes

2 tbsp Sweet paprika powder

1 tbsp Vegan stock powder

1 cup Canned chickpeas, drained

1 cup Cooked brown rice

Salt and pepper to taste

Directions:

Place paprika powder into a fry pan and add 1/4 cup water. Cook the powder whilst stirring. This opens up the flavour. Keep adding water so it does not burn

Add all the garlic and cut up vegetables, stir well to coat with the paprika

Add a splash of water and saute for about 5 minutes

Now add the crushed tomatoes, stock powder, salt and black pepper and 1/2 cup water

Cover with lid to allow the vegetables to soften. This might take 5 minutes

Now add the cooked, drained, rinsed chickpeas and the cooked rice

Adjust seasoning

Stir to let the flavours mix and reheat until ready to serve

Serve with green side vegetables.

Ingredients